Level 3 Food Hygiene and Safety for Supervisors
AKA Food Hygiene Level 3
AKA Food Safety Level 3
Course last updated: Jan 2026
Course certificate valid for 3 years
Internationally accredited training
Course duration: 4 hrs
Download your level 3 food hygiene and safety for supervisors certificate as soon as you’ve completed the online training.
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This course has been assured and assessed for quality, content and delivery by RoSPA and OTAVS
Online Food Safety training by HSEDocs.
Covering UK and Scottish food laws.
Course duration: Between 4 and 4 ½ hrs depending on learning speed.
Course format: Five video training modules, with a multiple-choice section at the end of each module.
Entry Requirements: This course is recommended for individuals with prior Level 2 training and experience in a Level 2 work environment.
Level 1 Food Safety is for people who handle pre-packaged foods including waiting staff, foodbanks and shopkeepers.
Level 2 Food Safety is for people who prepare food in a cafe, chip shop, restaurant, fast food outlet, mobile catering unit, hotel kitchen, hospital kitchen, school kitchen, college kitchen, outdoor cooking event, or similar setting.
Level 3 Food Hygiene and Safety for Supervisors is for, kitchen managers, supervisors, and anyone in charge of kitchen staff.
Upon completing your online food safety course, your certificate is valid for three years. Local Authorities and Environmental Health Officers recognise it and count it towards your food hygiene rating.
All successful candidates are entered on the national training register and certificates can be verified by employers or others to prove that they are genuine, by clicking Validate a Certificate and typing in the certificate number.
Overview of the Level 3 Food Safety Course Content
Module 1:
Food hygiene
Law and the Food Standards Act
Environmental Health Officers (EHOs) and local authority registration
Workstations and designed layouts of food storage and preparation areas
Welfare facilities
Module 2:
6-stage and 4-stage cleaning
Chemicals, detergents, disinfectants, sanitisers
Food contamination and food poisoning
Microbiological hazards (Bacteria, Viruses, Parasites, fungi)
Food danger zone
Temperature control and its importance
Module 3:
Cold storage and stock rotation
Pests and pest control
Personal hygiene
The food hygiene rating system
A brief look at HACCP and Critical Control Points
Module 4:
Food supply chain
Food deliveries and safe transport
Food storage environments
Delivery and storage record keeping
Storage temperature controls
Module 5:
A look at HACCP in more depth, covering:
The seven fundamental principles:
Conducting a thorough Hazard Analysis
Pinpointing Critical Control Points
Setting Critical Limits
Establishing Monitoring Procedures
Implementing Corrective Actions
Verifying Procedures
Maintaining Meticulous Records
A sample of some customers we're proud to train
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